Preheat the oven to 425°F for at least 10 minutes before baking.
Line a 9-inch springform pan with two pieces of parchment paper and set aside.
In a large mixing bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream together cream cheese, sugar, and salt until smooth.
Mix in the eggs one at a time, mixing well in between, then add the vanilla.
Add in the heavy cream and flour. Mix until combined, but don’t overmix. You will have a thick, smooth, silky batter.
Pour the batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 35 to 38 minutes. Turn the pan halfway for an even color.
The cheesecake is cooked when the edges are set, and the center is slightly jiggly. It will have a dark, golden brown top.
Allow it to cool completely on the countertop. Then place in the fridge for at least 2 hours to overnight.
When ready to serve, take the cake out of the springform leaving the parchment paper attached. Then, peel off the parchment paper from the sides, slice, and serve.
Notes
Make sure that you use a 9-inch springform pan for this cheesecake.
Let the cheesecake cool all the way on the countertop before transferring to the refrigerator to chill completely.
This can be topped with a variety of things, some of our favorite are powdered sugar, fruits or whipped cream.
This can be frozen, see above on how to do that.
The cheesecake will appear browned but jiggly, this is perfectly normal.
This will sink and crack when it starts to cool, this is completely normal for this style of cheesecake.